Jurnal Gizi dan Pangan
Vol. 18 No. Supp.1 (2023)

Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose

Ibrahim, Nor Hayati (Unknown)
Yi, Tan Kang (Unknown)
Isa, Suaidah Mohd (Unknown)
Hadi, Nabilah Abdul (Unknown)
Ali , Asma’ (Unknown)

Article Info

Publish Date
30 Dec 2023

Abstract

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.

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Journal Info
Jurnal Gizi dan Pangan
Website

Abbrev

jgizipangan

Publisher

Institut Pertanian Bogor

Subject

Health Professions

Description

Jurnal Gizi dan Pangan (Journal of Nutrition and Food) merupakan jurnal ilmiah yang memuat berbagai artikel hasil penelitian dan review (atas undangan) tentang gizi dan pangan, yang terkait dengan aspek biokimia, gizi klinik, gizi masyarakat, pangan fungsional, dan sosial ekonomi serta regulasi dan ...